This chutney was one of my first forays into the universe of Indian fresh chutneys, some many years ago. These days I make them a lot – not only are they wonderful in their own right and an important taste element in an Indian meal, they are also a great way to eat more vegetables, and a great way to use up any vegetable and herb that is sitting a little neglected in the fridge. They go great in sandwiches, toasties, and dolloped into soups too.
If you are trying to learn more about Indian cooking the importance of the Indian fresh chutneys is not immediately evident. They may not make sense to you – they appear in a separate section of cookbooks and it may not be evident how critical a part they play in any meal. It is only through diligent reading of many many blog posts or books, or a visit to India where you can eat in homes and local cafes, that the place of fresh chutneys in Indian meals slowly dawns.
Don’t let a day go past without whizzing one up. Read about Indian Chutneys here. Browse our Indian Chutney recipes, our general Chutney recipes, and our pickle recipes. Or explore our Late Spring dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
This chutney came together from red radishes from our garden, and mint also. Add a little onion and chilli and you have a great addition to your meal. I have even thinned this down with water and used it as a salad dressing. It is great as a dip, as a sauce, or best of all, as an accompaniment to any curry.
And don’t throw away those radish leaves – they make a great addition to your salad.
Fresh Mint and Radish Chutney
2 cups fresh mint leaves
25 g radish, peeled – use either white daikon radish or red radishes
1- 2 green chilli
0.25 small onion
0.5 Tblspn fresh lime juice
Combine all ingredients in a blender and process until a paste is reached. Add 1 or 2 Tblspn water if required.